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This chunk of rib eye looked like the shoulder end which I like flavor wise. I sliced the steaks an inch thick and after resting sliced them diagonal to the grain.

We have two developmentally disabled adults that live with us and I can't just plunk a whole steak down in front of them. Everyone gets the same looking plate - it makes everyone feels equal. Timing can also be an issue - did you wash your hands? do you have your drink? did you take your pills? etc, etc.

Tell you what - if I had some chuck and ground the two together it would have made the best burgers . . . just sayin'.

I just prefer from the center back to the other side. Doesn't have the sinew running through it. Though how you prepared it by thinly slicing is a good remedy. I only ever use those cuts for mw and w orders but we never get too many of those so a lot of the time I end up chopping it up for other purposes. Tasty dry aged burgers and whatnot.